Tomato Walnut Jam

[Guest guest]

Tomato Walnut Jam

 

2 pounds firm ripe tomatoes, sliced

4 cups white granulated sugar

juice of 2 lemons

zest of 1 lemon

1/2 cup chopped walnuts

 

Place the tomatoes in a large bowl and cover with the sugar. Place a dishcloth

over the bowl and leave to stand overnight. The next day, transfer the contents

of the bowl to a large, wide sauce pan and bring to a boil. Add the lemon juice

and the zest. Reduce the heat to a slow boil and cook until the jam reaches a

setting point, about 30 minutes. Stir in the walnuts and cook for 2 minutes.

Remove the jam from the heat and let stand for 10 minutes. Stir well again and

then ladle the jam into warmed, sterilized jars and seal. The jam can be eaten

after 1 month and should be stored in the refrigerator once a jar is opened.

Makes about 4 to 6 cups.